Ginger-Molasses Reindeer Cookies

READY IN: 1hr 15mins
SERVES: 35
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 325F (160C). Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt and cloves.
  • In a large bowl using a hand mixer or in the bowl of a stand mixer, cream together butter and sugar until light and fluffy; about 2 minutes. Add egg and molasses, mixing until fully combined. In 2 equal parts, add flour mixture, mixing until just combined.
  • Roll dough into 1 tablespoons (15 mL) balls and place on prepared baking sheets 1 1/2 inches apart, pressing down lightly with palm. Place two pretzels next to one another 1/4 inch (0.5 cm) inside the edge of each cookie to resemble antlers; press pretzels lightly to adhere to cookie dough.
  • Bake in batches until just set; about 12 minutes. Let cool 4 minutes on sheets before cooling completely on racks. Once cooled, use cookie icing to adhere candy eyeballs to cookies and draw noses. Allow to set completely.
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